Sunday, March 24, 2013

Coriander Leaves Rasam (Tangy Peppery Indian Soup)


Yes yes!!! Another rasam recipe to the collection - rasam and benefits, crab legs rasam, egg rasam, lemon rasam, yoghurt rasam and nandu rasam. The basic ingredients for rasam is about the same. And you can opt between ready made rasam powder, pounding/grinding fresh spices or spice powder. Whichever you like. Depending on how fast you have to cook. Actually you know what? Ready made rasam powder is not too bad. I always keep a packet for the just in case thing. Handy when you are forced to cook with hungry people waiting for a meal. 

This latest recipe is with rasam powder for a quick fix meal. Awesomely scented with a generous amount of coriander leaves.   

Ingredients
1 1/2 tbsp rasam powder (use more if you like)
2 medium size tomatoes - chopped 
4 shallots - crushed
5 garlic - crushed 
3-4 pieces dried red chillies
1 small bunch coriander leaves - chopped/sliced thinly 
2 sprigs spring onion - cut into 1/2 inch length (separate the lower white part from the green)
1 tsp black mustard seeds
1 tbsp tamarind juice
3 tbsp oil
Salt for taste

Method
Heat oil and when heated, saute garlic and shallots.
Add powder, chillies, mustard seeds, tomato, half of the chopped coriander and white part of spring onion.
Stir all in for about 3-4 mins for a mushy paste. 
Pour 1/2 liter of water and tamarind juice.
Season with salt.
Simmer over low heat until soup is heated through.
Stir in the green part of spring onion and the kept aside coriander leaves.
Remove from heat. 
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11 comments:

  1. Lovely rasam,Nava!! Wonderful snaps!!
    http://www.rita-bose-cooking.com/

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  2. Beautiful & delicious looking soup.just a bowl of rice needed to complete the meal.

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  3. Yummy rasam.. Me too.. Couldn't live without it for even a single day years ago.. But now have changed to weekly :)

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  4. I love the seasoning my friend :D

    Cheers
    CCU

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  5. I just make one with toor daal but I want to try some more. They are really delicious with their tangy and spicy taste.

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  6. to be frank, I have never heard of such a soup before. Your post has made me curious about this! Is it similar to the peppery version bak kut teh (pork rib) soup?

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  7. I just saw the pic of rasam in your G+, and ran straight to your blog to get a good glimpse :-).
    This is how my aunt and granny makes. My goodness, looks just perfect. Rasam has always been a staple at home and a mood-lifter for me.

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